PERFECT GLUTEN-FREE ARTISAN BREAD
This no-knead gluten-free artisan bread is simple and so tasty, with an absolutely perfect crust. Ideal for those who love freshly home-baked bread right out of the oven.
Provided by Fioa
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Heat a Dutch oven with the lid on in the oven.
- Combine yeast and 1/3 cup lukewarm water in a large bowl; whisk until fully dissolved. Let stand for 10 minutes.
- Combine flour, baking soda, and salt in a separate bowl; mix well. Add flour mixture to yeast mixture; whisk until flour is absorbed.
- Whisk remaining 1/3 cup water, eggs, olive oil, and vinegar in a separate bowl. Add to flour mixture and whisk well until fully combined and a soft dough is formed. Cover dough with plastic wrap and let rise for 45 minutes.
- Spoon dough into the center a large piece of parchment paper. Smooth out loaf with an offset spatula; sprinkle top with gluten-free flour.
- Place loaf with parchment paper inside the hot Dutch oven; cover with the lid and place in the oven.
- Bake in the preheated oven until golden, about 45 minutes. Remove bread with a spatula and transfer to a wire rack.
Nutrition Facts : Calories 169 calories, Carbohydrate 25.3 g, Cholesterol 61.4 mg, Fat 6.2 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 212.9 mg, Sugar 1.3 g
ARTISAN STYLE GLUTEN FREE BREAD
This artisan style gluten free bread has a fantastic texture and delicious flavor. It also mixes up quickly and can be baked into various shapes and styles.
Provided by Eric Rusch
Categories Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the dry ingredients (flour, sugar, yeast).
- Cut in the butter until it's dispersed throughout the flour.
- Gradually stir in the water and milk. You may want to warm up the milk to about 100ºF first.
- Cover and let the dough proof in a warm place for 15 minutes.
- Re-mix the dough, form it into the desired shape, and proof it in greased bread tin or a rice flour dusted proofing basket until about double in volume. This takes 1-2 hours, depending on your room and dough temperatures.
- Preheat your oven to 400ºF. If making an artisan style loaf, preheat your baking vessel too.
- Bake for 1 hour covered and 15 more minutes uncovered. If baking in a loaf pan, tent the pan with foil until the last 15 minutes.
HEALTHY GLUTEN-FREE ARTISAN BREAD -- FREE-FORM CRUSTY BOULE
The Artisan Bread in 5 Minutes a Day people (e.g., "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg & Zoe Francois) have developed a gluten-free loaf - this is from their website and recommended to me by duonyte when I asked for some suggestions on how to work with gluten-free bread dough I was having problems with. Recipe makes enough dough for at least four 1-pound loaves. This recipe suggests baking the free-form loaf in a 5-quart dutch oven -- this is for the steam effect that produces the nice crust and wonderful crumb for this bread. Reading through their website, I also saw an option that this bread can be baked free-form, on a stone or baking sheet as long as a metal pan of hot water is placed in the oven below the dough in order to produce the steam effect while baking. This option is included in the instructions. Website: http://www.artisanbreadinfive.com/?p=1396&cpage=3#comment-28745
Provided by kitty.rock
Categories For Large Groups
Time 3h5m
Yield 4 loaves, 40 serving(s)
Number Of Ingredients 10
Steps:
- MIXING AND STORING THE DOUGH:.
- Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container or the mixing bowl of your stand mixer (a metal mixing bowl should be fine as long as it is stainless steel).
- Combine the oil, honey and water; set aside.
- Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. (Unlike wheat doughs, we do not add all of the liquid at once and stir. If you do that it will result in a lumpy dough).
- Continue to stir while you pour in another 1/3 of the liquid; the dough will start to come together in a thick dough. NOTE: You can use your mixer for these steps with your bread hook rather than stirring the dough ingredients together.
- Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover container with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours.
- Place the dough in the refrigerator and store for up to 7 days.
- NOTE: If you want to bake a loaf immediately after the initial proving you can bake it the first day, but you need to reduce the resting time before hand. In fact, you can mix the dough, shape it and let it rest on the parchment. After it has risen then slide it directly into the oven.
- BAKING DAY:
- On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you do not want to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles intact as possible.
- Use WET HANDS to remove a 1-pound (grapefruit-size) piece of dough from the bucket. In order to not handle the dough too much you can even scoop it out of the bucket with a slightly wet metal spoon.
- The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.
- Use wet hands to smooth out the surface of the dough and shape it as desired. DO NOT KNEAD. This may take dipping your hands in the water a few times...to get a nice shape. Gently smooth it out with wet hands into the shape you want.
- Cover dough loosely with plastic wrap and allow to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.
- The dough will not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to cut slashes in the dough.
- BAKING OPTIONS:.
- STONE OR COOKIE SHEET OPTION: If you want to bake using a baking stone, you can OR you can use a cookie sheet.
- Preheat oven to 450°F
- Place parchment paper with your prepared dough on prepared stone or baking sheet.
- Place a pan (not glass) under the baking stone or sheet (at least 4 inches away) and add a cup of hot water to it when you put the loaf in the oven to create steam.
- Bake at 450 degrees for 30 minutes.
- DUTCH OVEN OPTION: Preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees 30 minutes before baking time. (Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.)
- Remove the pot from the oven and take off the lid.
- Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.
- Return to the oven and bake for 20 minutes.
- After 20 minutes remove the lid, turn the heat down to 450F and bake for an additional 15 minutes.
- COOL THE BREAD:
- Once the bread is done baking remove it from the pot using a spatula or from the stone/sheet and transfer to a baking rack to cool.
- ALLOW THE BREAD TO COOL COMPLETELY before eating or the center may seem gummy.
- The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!
Nutrition Facts : Calories 57, Fat 2.6, SaturatedFat 0.4, Cholesterol 21.1, Sodium 182.7, Carbohydrate 7.2, Fiber 0.5, Sugar 1, Protein 1.4
EASY ARTISAN GLUTEN-FREE DOUGH
This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. The chickpea flour may also be replaced with soy flour. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan.
Provided by Demelza
Categories Yeast Breads
Time 3h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, yeast & salt.
- Lightly beat eggs in a separate bowl, add brown sugar, water, applesauce, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
- Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
- .
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- Combine the Dry Ingredients. Now combine the following dry ingredients in the large bowl attached to your standing mixer. Always measure dry ingredients by weight, using a kitchen scale vs. measuring cups, so you get the most accurate measurements possible.
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- Allow the Dough to Rise. Scoop up the dough with your hands and gently form it into a nice round shape before placing it in a bowl to rise. You can do this by tucking the sides of the dough down and forming a rounded boule-shape by hand.
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